Why Make This Recipe
Classic Gingerbread Yule Log Cake is the perfect dessert for the holiday season. Its warm spices and rich flavor bring joy to any gathering. This cake is not only festive but also a fun project to create with family or friends. It looks impressive while being simple enough for anyone to make. Each slice gives a taste of holiday cheer!
How to Make Classic Gingerbread Yule Log Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup unsulfured molasses
- 1/4 cup brewed coffee
- Powdered sugar for dusting
- Cream cheese frosting for filling and decorating
Directions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan (15×10 inches) with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the molasses and coffee.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- When the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Then, turn it out onto a clean kitchen towel sprinkled with powdered sugar.
- Roll the cake up with the towel starting from the short end, and let it cool completely.
- Once cooled, unroll the cake and spread your cream cheese frosting evenly over the surface.
- Roll the cake back up without the towel, place seam-side down on a serving platter, and frost the outside with more cream cheese frosting.
- Decorate as desired and serve.
How to Serve Classic Gingerbread Yule Log Cake
Serve the Classic Gingerbread Yule Log Cake on a festive platter. It’s great for holiday dinners, parties, or cozy family gatherings. You can dust it with powdered sugar for a snowy look or add holiday-themed decorations on top.
How to Store Classic Gingerbread Yule Log Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for about 3-5 days. If you want to keep it longer, you can freeze it without frosting for up to three months. Just remember to thaw it before serving.
Tips to Make Classic Gingerbread Yule Log Cake
- Make sure all ingredients are at room temperature for better mixing.
- Use a clean kitchen towel for rolling the cake to avoid any flavors sticking.
- When rolling the cake, be gentle to avoid cracks. A slow, steady roll helps!
- If you love extra spice, add a pinch more ginger or cinnamon to the batter.
Variation
You can change the filling by using whipped cream instead of cream cheese frosting for a lighter taste. You could also add nuts for extra texture or use chocolate frosting for a different flavor twist.
FAQs
1. Can I make the Gingerbread Yule Log Cake ahead of time?
Yes, you can make it a day ahead and store it in the fridge. Just frost it on the day you plan to serve.
2. What can I use instead of coffee in the recipe?
You can replace brewed coffee with milk or any non-caffeinated beverage for a similar liquid consistency.
3. Is there a gluten-free option for this recipe?
Yes! You can substitute all-purpose flour with gluten-free flour blend. Make sure it has a good binding agent.
Classic Gingerbread Yule Log Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive and rich gingerbread Yule log cake perfect for holiday gatherings, filled with cream cheese frosting and rolled for an impressive presentation.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup unsulfured molasses
- 1/4 cup brewed coffee
- Powdered sugar for dusting
- Cream cheese frosting for filling and decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan (15×10 inches) with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the molasses and coffee.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- When the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Turn it out onto a clean kitchen towel sprinkled with powdered sugar.
- Roll the cake up with the towel starting from the short end, and let it cool completely.
- Once cooled, unroll the cake and spread cream cheese frosting evenly over the surface.
- Roll the cake back up without the towel, place seam-side down on a serving platter, and frost the outside with more cream cheese frosting.
- Decorate as desired and serve.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze without frosting for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Gingerbread, Yule Log, Holiday Cake, Festive Dessert, Cream Cheese Frosting